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North American Ed. 2016
Asia/Pacific Ed. 2017
North American Ed. 2017
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Q&A's On Ice Cream
Accelerated Shelf-life
Testing
Antifreeze Proteins
Buttermilk: Use of
Calcium Nutrient
Content Claims
Chocolate Ice Cream:
Formulating
Color in Ice Cream
Cost Management
Cost Management
Drawing Temperatures
Filtered Milks
Gelato
Gelato
Glycemic Index
"Good For You"
I/C: Formulation
Hybrid Products
Ice Cream as
Functional Food
Ice Cream:
Gumminess
Ice Cream Inclusions
Ice Cream: Shelf Life
Ice Cream Sweetness
Ingredients Cost
Savings
Lactose Reduction
Line Cost Averaging
Low Carb
Ice Cream
Low Carb
I/C: Formulation
Low Temperature
Processes
Meltdown Behavior
Mix Aging
Mix Composition:
Effect on Flavor
Mix Processing
Variables
No Sugar-Added
Ice Cream
Novelties:
Adding Inclusions
Novelties:
Preventing Soggy
Cones & Wafers
Nutmeats
Pasteurization,
Homogenization
Premium Light
Ice Cream
Prevention of Coarse
Texture
Prevention of Fat
Accumulation
Sensory Evaluation-
QA/Product
Development
Sucrose Replacement
Sweeteners: Blending
Sweeteners:
Considerations
Vanilla Crisis I
Vanilla Crisis II
Visual Defects:
Pink Discolouration
Visual Defects:
White Particles
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Questions & Answers
from "On Ice Cream" featured in Dairy Foods magazine
and sourced from "On Ice Cream" technical short courses.


Prevention of Coarse Texture:

Question: What causes the development of an unusual coarse "gritty" texture in certain flavors of ice cream during storage? What can be done to prevent it?

Answer: When the coarseness is "gritty" and fails to go away when the ice cream melts in the mouth, it is more specifically, and quite aptly, called "sandy". It results from the crystallization of lactose. Sandiness occurs when the freezing of ice concentrates the lactose in the unfrozen portion of the mix above it solubility limits. This is often found in flavors involving particulates that hasten the detection of the lactose crystals by providing minute particles (e.g., dust) around which the crystals can form. Steps to prevent it relevant to the product itself include: managing the level and solubility of lactose through MSNF and total solids; reducing the use of dairy ingredients with high lactose levels (e.g., whey solids); stabilizer selection; and reducing the dustiness of particulates from flavor inclusions (e.g., nutmeats). Processing and handling safeguards include low draw temperatures; rapid hardening; minimizing heat shock; and rapid turnover in stores. The latter step is particularly important when sandiness occurs in products with added particulates. These may not be among the fastest selling flavors and inventory management is essential.


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